Warm ¾ cup of milk to about 110°F and sprinkle in 2¼ teaspoons of yeast, stirring until dissolved. Add ¼ cup of sugar, ¼ cup of melted butter, and 1 beaten egg. Gradually incorporate 2¾ cups of all-purpose flour and ½ teaspoon of salt until a soft dough forms. Knead for 3-4 minutes until smooth.

Lightly grease your mixing bowl and place the dough inside, covering it with plastic wrap. Allow it to rise for about 30 minutes until doubled in size.

Prepare the filling by combining ½ cup of softened butter, 1 cup of brown sugar, and 2 tablespoons of ground cinnamon in a medium bowl. Mix until you have a spreadable paste.

Transfer the dough to a floured surface. Roll it out into a 9x14-inch rectangle. Spread the filling evenly over the dough.

Starting from the long edge, roll the dough tightly into a log. Slice into 12 equal pieces. Arrange in a greased 9x13-inch pan, leaving space between them. Cover and let rise for another hour.

Preheat your oven to 350°F. After the second rise, gently heat 1 cup of heavy cream and pour it over the rolls. Bake for 25-30 minutes until golden brown.

Make the cream cheese frosting by beating together 4 oz of softened cream cheese, 4 tablespoons of softened butter, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract until smooth.

Once the rolls are slightly cooled, spread the cream cheese frosting over the top. Serve warm.